Zucchini Dried Apricot Pistachio Cookies

From the roundup: 24 Zucchini Cookies Recipes Easy Enough for Any Home Baker

Jump to Recipe

These zucchini dried apricot pistachio cookies came out of a summer afternoon when I had two zucchini on the counter and zero interest in making another loaf of bread. The combination sounds a little odd, I know, but the tart cherries and salty pistachios do something interesting against the mild zucchini base. They taste like a real cookie, not a vegetable disguised as one.

The whole thing is one bowl and about 15 minutes of actual work. The most important step is squeezing the shredded zucchini until it is genuinely dry. I learned the hard way that “pretty dry” is not dry enough. If you skip that step, the cookies spread into sad, soggy puddles. Wrap it in a kitchen towel and squeeze harder than you think you need to.

Each batch makes 24 cookies and bakes in about 12 minutes. The edges set before the centers look done, and that is exactly when you pull them. They firm up on the pan, so give them the full 5-minute rest before moving them.

Why you will love this

• One bowl, no mixer required, and the dough is ready to scoop in about 15 minutes.
• Shredded zucchini keeps the cookies soft for several days without making them cakey or gummy.
• The tart cherries and roasted pistachios give real contrast in every bite, not just background flavor.
• A solid use for garden zucchini that is not bread or muffins.
• The cookies hold their shape well on a cookie tray and look more interesting than a standard drop cookie.

Tips for success

• Squeeze the zucchini in a clean kitchen towel until almost no liquid comes out. Measure the cup after squeezing, not before, or you will have too much moisture in the dough.
• Pull the cookies at 11 to 12 minutes when the edges are set and lightly golden but the centers still look just barely done. They will look underbaked on top and that is correct.
• Use a sturdy spoon and mix the butter and brown sugar by hand for a full 2 minutes. The mixture should look creamy before you add the egg. Under-mixed butter leads to flat, greasy cookies.
• Once the flour goes in, stop mixing as soon as the streaks disappear. Overmixing after that point makes the cookies tough and dense.

Common questions

• Can I use yellow squash instead of zucchini? Yes, the texture and moisture content are similar enough that it works fine.
• My dough feels really sticky. Is that right? Yes, the dough is soft and a little sticky before baking. Chill it for 20 minutes if it feels too loose to scoop cleanly.
• Can I use salted pistachios? Either works. Lightly salted actually adds a nice contrast against the brown sugar base, so do not worry if that is what you have.
• Do these taste like vegetables? No. The zucchini adds moisture and texture, not flavor. Most people cannot identify it.

Substitutions

Dried cranberries work in place of the tart cherries with almost no difference in the final cookie. Chopped walnuts or pecans can replace the pistachios if that is what you have on hand, though you lose some of the color. For a dairy-free version, refined coconut oil measured in solid form works in place of the butter, though the cookies will be slightly thinner.

You can swap up to half the all-purpose flour for white whole wheat flour without changing the texture noticeably. If you are out of brown sugar, an equal amount of granulated sugar plus a teaspoon of molasses stirred in is a workable substitute.

Make-ahead and storage

You can shred and squeeze the zucchini up to a day ahead and keep it covered in the refrigerator. The full dough can also be mixed, covered, and refrigerated for up to 24 hours before scooping. Cold dough actually scoops more cleanly, so this is worth doing if you have the time.

Store cooled cookies in an airtight container at room temperature for up to 4 days. Layer them between sheets of parchment so they do not stick together. To freeze, place baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. They keep well for up to 2 months and thaw at room temperature in about 30 minutes.

Brittany Stage

Zucchini Dried Apricot Pistachio Cookies

Soft drop cookies packed with shredded zucchini, dried tart cherries, and chopped pistachios. One bowl, easy prep, and a flavor combination that is a little unexpected in the best way.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 118

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp fine salt
• 1/2 tsp ground cinnamon
• 1/2 cup unsalted butter softened to room temperature, 1 stick
• 3/4 cup packed light brown sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup shredded zucchini moisture squeezed out, from about 1 medium zucchini
• 2/3 cup dried tart cherries roughly chopped if large
• 1/2 cup shelled roasted pistachios roughly chopped, lightly salted or unsalted both work

Equipment

• large mixing bowl
• box grater or food processor grater attachment
• clean kitchen towel or cheesecloth
• cookie scoop (2 tablespoon size)
• two rimmed baking sheets
• wire cooling rack

Method

 

1. Heat your oven to 350 degrees F. Line two baking sheets with parchment paper and set them aside.
2. Grate the zucchini on the large holes of a box grater. Scoop it into a clean kitchen towel or a few layers of cheesecloth, wrap it up, and squeeze firmly over the sink until very little liquid comes out. You want the zucchini as dry as possible so the cookies hold their shape. Measure 1 cup of the squeezed zucchini and set aside.
3. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until combined. Push the dry ingredients to the sides to make a well in the center.
4. Add the softened butter and brown sugar to the well. Use a sturdy spoon or your hands to beat them together until the mixture looks creamy and slightly fluffy, about 2 minutes of vigorous stirring. Add the egg and vanilla and stir until everything is smooth.
5. Fold the dry ingredients into the wet ingredients until just combined, then fold in the squeezed zucchini, dried cherries, and pistachios. The dough will be soft and a little sticky. Do not overmix once the flour goes in.
6. Scoop the dough by rounded 2-tablespoon portions onto the prepared baking sheets, spacing them about 2 inches apart. These cookies spread a little but not dramatically.
7. Bake one sheet at a time on the center rack for 11 to 13 minutes, until the edges are set and lightly golden and the centers look just barely done. They will firm up as they cool. Do not wait for them to look fully dry on top or they will overbake.
8. Let the cookies rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. The texture settles nicely as they cool and the tops will look slightly crinkled.

Notes

If your dried cherries feel hard and leathery, soak them in warm water for 10 minutes, drain well, and pat dry before adding to the dough. They will be plumper and chewier in the finished cookie. Store in an airtight container at room temperature for up to 4 days.

← Back to 24 Zucchini Cookies Recipes Easy Enough for Any Home Baker

More recipes like this

• Zucchini Brownie Crinkle Cookies
• Zucchini Chai Spiced Sugar Cookies
• Zucchini Cashew Butter Thumbprint Cookies
• Zucchini Lavender Shortbread Cookies